Fluffy Vegan Banana Pancakes.

Vegan banana pancakes are fluffy, light, and full of sweet banana flavor. These are perfect for a weekend breakfast!

Is there anything better than a pancake breakfast on a Saturday morning? Yes, there is…a vegan pancake breakfast.

A family favorite: vegan chocolate chip oatmeal pancakes.

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We make pancakes regularly here, but we were in the mood for something different, so vegan banana pancakes made an appearance on the menu.

All it took was defrosting an overripe banana from the freezer, adding it to the batter, and we had a nice stack of egg free pancakes for breakfast.

You might wonder if the very ripe banana would make the batter too heavy, but these vegan banana pancakes were very light and fluffy. They had just the right amount of banana flavor – it was there, but not overpowering. Both of my boys loved these, so I’ll be making them again soon.

To make sure that these easy banana pancakes get done in the middle, you want to cook them low and slow – keep the heat on low. I know it’s hard to do when you want your pancakes in a hurry! But it’s necessary. I have an electric range so I kept the burner set at about 3 or 4. They take a little longer to cook, but they turn out perfectly golden brown and tender.

You may wonder if these vegan banana pancakes can be made without milk.

Yes, you should be able to make them with water, and it won’t change the flavor. The texture may be slightly less tender, but they will still be good! It’s okay to use water if you are in a pinch.

Instructions

Place a tablespoon of vegan buttery spread in a large skillet, and heat over medium low heat.

Once the pan is hot, spoon the batter into the pan. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over. Cook for about 3 or 4 minutes more, then remove from pan.

Repeat with remaining pancakes. Top with butter and syrup.

Recipe Notes

Serving size is two pancakes.

Nutrition Facts

Vegan Banana Pancakes.

Amount Per Serving

Calories 378Calories from Fat 117

% Daily Value*

Total Fat 13g20%

Sodium 108mg5%

Potassium 635mg18%

Total Carbohydrates 53g18%

Dietary Fiber 8g32%

Sugars 9g

Protein 9g18%

Vitamin A2.9%

Vitamin C3.1%

Calcium27%

Iron18%

* Percent Daily Values are based on a 2000 calorie diet.

Vegan apple cinnamon pancakes are perfect for fall!

These pancakes are so easy to make and so perfect for weekend breakfasts! Kids and adults love these.

Tips for making these vegan banana pancakes:

Make sure you wait a few minutes for the baking powder to make the batter puff up – that’s what makes these pancakes nice and fluffy.

When you are ready to fry them, use a fair amount of vegan buttery spread – you don’t want any pancakes sticking to the pan! Don’t raise the heat too high or these might burn from the sugar in the bananas.

Two things that I think make frying pancakes easier are a good frying pan and a very good, thin, metal spatula. We are not a fan of Teflon pans in this house – we stay away from those for health reasons. I love this pan from Calphalon and my favorite spatula is similar to this one. (affiliate links)

This article has some more general tips on how to successfully make pancakes, and if you’re wondering about reheating these or freezing pancakes, this is a good resource.

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Comments

Great recipe. I made this with 3/4 cup gluten free plain flour and 1 cup buckwheat flour. Wizzed the liquid and banana in the Nutribullet before mixing. Also added some chocolate chips. Absoulutely great. Worked a treat. Now trying 1 cup wholemeal flout and 3/4 cup plain flour for the non GF and so far looks good too.

Oh wow these pancakes literally taste like banana bread heaven !! I’ve been trying to find a perfect recipe and after the millionth i found it!! I doubled the recipe , put only 2 cups of flour and two tbsp of baking powder and it worked like a charm. I used unsweetened vanilla almond milk, all-purpose flour and coconut sugar. If you’ve been trying to find a good vegan pancake recipe this is it!!! From a struggling vegan pancake lover hahaha:)

This is my go-to pancake recipe. I make the batch, eat two at a time and freeze the rest for a quick and delicious breakfast (my batches make about six). A minute in the microwave on one side, then 30 seconds on the other perfectly defrost these pancakes when frozen. I use a cast-iron crepe pan, so I don’t really need the buttery spread as as long as I preheat the pan. Thanks so much for making my breakfasts easier and more delicious!

Since I’ve started eating mostly vegan, I’ve been craving carbs and comfort food like crazy. This recipe makes me so happy because it’s everything I could ask for in comfort food and I could eat these every day!!! They’re a little hard to cook fully but other than that they are amazing and I am soooo excited about them

My 1 year is not vegan but she cannot eat eggs so this recipe was right up our alley. We used whole wheat flour and dairy milk. Due to the flour change we needed a bit more milk. The pancakes turned out grey, fluffy and crispy. If I continue to use whole wheat flour I’ll probably just add even more milk than I originally did it as the pancakes were a little bit soft on the inside rather than done. Side note the banana flavor and even when I mixed in frozen blueberries were fantastic and my kids love them.

Haven’t tried it yet but I am definitely tempted. Do you think this would work if, instead of frying in the pan with vegan spread, I would simply put them on a non-stick gridle, withotu any oil or buttery spread? I make pancakes from a different recipe like this and they’re fine (there is buttery spread in the batter), just not what I would call fluffy. Second question is, can whole wheat flour be used instead of the spelt?

Thank you for your reply Kelly! So I used the regular spelt and these were the BEST vegan pancakes I’ve ever made!! I substituted agave for sugar, homemade hemp milk instead of coconut milk, added cinnamon and nutmeg. I initially thought “wow, this batter is too thick” but it wasn’t, it came out beautifully and super fluffy and tasty. My daughter couldn’t stop eating them! Well done! Thanks again:)

I am cooking these as I’m typing, I just finished taste testing my first one and I have to say these are the best pancakes I have ever had(vegan or not). My mind is blown, thank you so much for sharing!!!

Thank you so much! These are AMAZING!!!! I mowed through the leftovers today after leaving some in the fridge last night. Absolutely brilliant recipe thank you.I have shared it with our Vegan Group in South Africa x

Hi, just made this recipe. They looked amazing, but had this really bitter baking powder taste – I used 2 teaspoons. Nobody else had this problem? Will have to cut down on them next time, but love the recipe otherwise! Great tips.

Thanks for the recipe. These are so good. I used gluten free flour and coconut oil and they’re ace. Also just finished a chocolate batch where I added 1/4 cup of cocoa powder and a touch more coconut milk and they were amazing!!! Better than most non vegan pancakes, super fluffy!

Made this yesterday morning! So delicious! They were very light and fluffy! I used heart shaped rings just because, which was appropriate since I fell in love with this recipe. Only I used almond milk instead of coconut and almond extract instead of vanilla… Only because that’s what I had on hand. Will be making these yummy pancakes for years to come!

The pancakes turned out great! Substituted Coconut oil for rice bran and still ok. The quantity was only just enough for 2 of us reasonably little people though (4 pancakes) , not sure how to get 6-8 serves out of it!

I just made these and they were the best pancakes I’ve ever had period. Including French crepes in France, Swiss Kaiserschmarren in Switzerland and all kinds of other decadent variations of a classic pancake. Definitely beats the standard American pancake by a LONG shot. Btw I forgot to add the oil and it turned out amazing anyway.

These are the first pancakes that I have ever made that turned out like a unicorn spoke magic beauty dust into their hearts. I mean,they were AMAZING ! No one expected them to be vegan and im pretty sure someone in the room died cos of shock. I just want to say thank you for blessing my life though,haha.

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